• In a blender, puree the garlic, bay leaves, shallots, jalapenos, lemon zest and juice, soy sauce, and thyme until combined. With the blender on, slowly add 1/2 cup of canola oil and puree until smooth. Season with salt and pepper.

• Pour half of the marinade into a shallow dish, add the skirt steak, and turn to coat. Let the skirt steak stand for 20 minutes.